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Homemade Marry Me Chicken recipe photo

Marry Me Chicken

Creamy sun-dried tomato chicken with a flavorful pan sauce that's quick to make and perfect for weeknights or date night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Shallow Dish
  • meat mallet or heavy skillet
  • Spatula or tongs
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 2 large boneless skinless chicken breasts halved lengthwise to make 4 cutlets
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil for sautéing chicken
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup low-sodium chicken stock
  • 1 cup heavy cream
  • 1 (7-oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup grated Parmesan cheese
  • 5-7 leaves basil sliced into thin ribbons, optional

Instructions
 

  • Halve the 2 chicken breasts lengthwise to make 4 thin cutlets. Place each cutlet between sheets of plastic wrap and pound gently to even thickness; pat dry with paper towels.
  • In a shallow dish, whisk together the flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Dredge each cutlet in the flour mixture and shake off excess.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts. Add the chicken (work in batches if needed) and cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate and tent with foil.
  • If the pan is dry, add 1/2 tablespoon olive oil. Add the minced garlic and sauté about 30 seconds until fragrant. Pour in 1/2 cup chicken stock and deglaze the pan, scraping up browned bits.
  • Add the heavy cream, drained chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper (if using). Bring to a simmer over medium-high heat, then reduce to low.
  • Whisk in 1/2 cup grated Parmesan until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as desired.
  • Return the chicken and any accumulated juices to the skillet. Spoon sauce over the cutlets and simmer 3–4 minutes more until warmed through and the chicken reaches 165°F (74°C).
  • Remove from heat and garnish with sliced basil if desired, then serve.

Notes

  • Use a 1:1 gluten-free flour blend to make this gluten-free.
  • You can use 4 store-bought chicken cutlets instead of halving breasts.
  • Replace the olive oil with 1–1½ tablespoons of the drained sun-dried tomato oil if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over medium-low heat until warmed through.